Mediterranean Quinoa Bake

2012126133924.jpgLast week I stumbled on a lovely recipe for a quinoa bake on Mindful Consumption blog. It looked really good but of course I just had to play with it to make it my own. I think the idea is genius. You take blitzed chickpeas and oats and mix it with cooked quinoa. This gives you a base to add any vegetables and flavours to that you like. I made mine with olives, sun blushed tomatoes, mushrooms and onions but you could add anything. I think a mushroom and parsley one would be good. Up the mushroom content and cook the quinoa in dried mushroom stock.

Serves 4-6

  • 1 cup of quinoa
  • 1 can of chickpeas
  • 3/4 cup of oats
  • 1/2 cup of water
  • two handfuls of sliced mushrooms
  • 1 finely sliced red onion
  • 3 cloves of garlic
  • 1 tsp chilli flakes
  • 1 tsp smoked paprika
  • 1 handful of chopped black olives
  • 1 handful chopped sun blushed tomatoes
  • 1 handful of chopped basil

Heat the oven to 170oC and line a loaf tin

Simmer the quinoa in 2 1/2 cups of water for 20 minutes. Add more water if needed. By the end all the water should be absorbed. While this is going on fry the mushrooms and onions slowly adding the garlic and spices when they are nearly cooked.

Blend the chickpeas and oats together with the water and then stir in the quinoa.

Mix in the rest of the ingredients. You should have a firm mixture.

Spoon into the loaf tin and firm down.

Bake for 1 hour or until golden and firm to the touch.

I served mine with roast vegetables, green vegetables and mushroom gravy.

How do you like your quinoa?

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4 thoughts on “Mediterranean Quinoa Bake

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